Egg-Free Chocolate Cupcakes
Egg-Free Chocolate Cupcakes might be just the dessert you are searching for. This recipe serves 24 and
Free Form Enchilada Verde
Details
- Servings: 6
- Diet: Balanced, High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- mexican
Ingredients
- 4 cups store-bought salsa verde (32 ounces)
- 18 small corn tortillas
- 1 ½ pounds butternut squash, peeled and sliced ¼ inch thick
- 1 14.5-ounce can black beans, drained and rinsed
- 3 cups shredded Monterey Jack (12 ounces)
- Sour cream, chopped cilantro, and sliced pickled jalapeños, for topping
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